Best Nutty Boy Peanut Cookies Recipes

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NUTTY PEANUT BUTTER COOKIES



Nutty Peanut Butter Cookies image

Make and share this Nutty Peanut Butter Cookies recipe from Food.com.

Provided by Bayhill

Categories     Drop Cookies

Time 42m

Yield 6 dozen

Number Of Ingredients 10

1/2 cup vegetable shortening
1/2 cup butter or 1/2 cup margarine, softened
1 cup super chunky peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dry roasted peanuts, very coarsely chopped

Steps:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
  • In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
  • Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 1205.3, Fat 74.7, SaturatedFat 21.3, Cholesterol 102.7, Sodium 1090.5, Carbohydrate 118.6, Fiber 7.6, Sugar 74.2, Protein 25.9

BIG, SUPER-NUTTY PEANUT BUTTER COOKIES



Big, Super-Nutty Peanut Butter Cookies image

I found this recipe on the Cooks Illustrated website and it is very good! Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

Provided by Carrlin

Categories     Dessert

Time 32m

Yield 36 Cookies

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 lb butter, salted (2 sticks)
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup dry roasted salted peanut, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

Steps:

  • Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
  • In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
  • Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

THE BEST PEANUT BUTTER COOKIES



The Best Peanut Butter Cookies image

We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 12

3/4 cup salted dry-roasted peanuts
1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups packed light brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter (do not use "natural" peanut butter)
2 large eggs
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
3 tablespoons honey
2 teaspoons pure vanilla extract
1/4 cup raw sugar

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
  • Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
  • Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
  • Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

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